Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1983-10-11
1985-06-04
Jones, Raymond
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
436 22, 436163, 436177, A23C 1900
Patent
active
045214336
ABSTRACT:
The acidity of whey is measured to an accuracy of 0.01 pH units by the steps of: clarification to remove fines, dilution with a solution of indicator, and spectrophotometric determination of the absorbances at one or two wavelengths characteristic of the indicator.
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Donald D. Van Slyke et al., Photometric Determination of pH with a Single Standard and Calculation by Nomogram, Clinical Chemistry, vol. 12, No. 12, 1966, pp. 849-870.
J. Sendroy, Jr. et al., Indicator Activity Coefficients--C-1928, pp. 212-245.
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Donald D. Van Slyke et al., Photometric Measurement of Plasma pH, 1948 or 1949, pp. 743-756.
Browning George W.
Linklater Peter M.
Jones Raymond
Minnick Marianne S.
The Commonwealth of Australia
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